Ingredients
- 1 Pound (2 ½ Cups) lentils, rinsed
- 3 Tablespoons olive oil
- 8 Cups vegetable or chicken stock or broth
- 1 ½ Cups chopped onion
- ¾ Cup chopped carrots
- ¾ Cup chopped celery
- 1 Tablespoon minced garlic
- ¼ Teaspoon dried thyme
- 1 ½ teaspoon Old Bay seasoning
- Sour cream to garnish
Directions
Heat olive oil in a large pot over medium heat. Add onions, carrots and celery to pot, cook about 4 minutes until soft. Add garlic, dried thyme, Old Bay and salt and pepper, stirring to mix. Cook the mixture for an additional 2 minutes. Add broth or stock and lentils to the pot, bring to a boil, lower heat to simmer. Cook for about 40 minutes or until lentils are tender. Serve hot with a dollop of sour cream.
Serves 4 – 6.
